Tofu-Potato Scramble

2014-11-21
  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 10m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

    374
  • Fat

    16 grams
  • Saturated Fat

    3 grams
  • Cholesterol

    4 milligrams
  • Sodium

    626 milligrams
  • Carbohydrate

    42 grams
  • Fiber

    6 grams
  • Protein

    19 grams

Ingredients

  • 1 large Yukon gold potato, peeled and cut into 1/2-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 bunch scallions, thinly sliced
  • 2 cloves garlic, chopped
  • 2 teaspoons chili powder
  • 2 bell peppers (1 red, 1 green), chopped
  • Kosher salt
  • 1 14-ounce block firm tofu, drained and crumbled
  • 4 8-inch whole-wheat tortillas
  • 1/4 cup shredded part-skim mozzarella
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded lettuce

Method

Step 1

Put the potato pieces in a large skillet and cover with water. Bring to a boil, then reduce the heat to medium and simmer 3 minutes. Pour out all but about 1 tablespoon of the water. 

Step 2

Add the olive oil, scallions, garlic and chili powder to the skillet and cook, stirring, 2 minutes. Add the bell peppers and 1/2 teaspoon salt and cook, stirring occasionally, until the potatoes and peppers are tender, 5 to 7 more minutes. Add the tofu and 2 tablespoons water and cook until the tofu is heated through, about 3 more minutes. Season with salt. 

Step 3

Warm the tortillas in a skillet or in the microwave. Divide among plates and top with the tofu scramble. Pile the cheese, cherry tomatoes and lettuce on top.  

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